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Peri Peri Chicken

Jerk Chicken

Get this stuff​

I dont know measurements, i just put stuff until my heart is happy with it :)

For the Marinade​

  • Garlic
  • Red onion - any kind one will work
  • Roasted Red Pepper OR Viagra Del Calabrese (Clabrian Chilis in oil it makes it taste amazing but its kinda hard to find)
  • Paprika
  • Tomato Paste Cooked
  • Thyme
  • Lemon Juice
  • Lemon Zest
  • Salt - enough to add flavor to the marinade DON'T put enough to season the chicken
  • Wiri Wiri - enough to your spicy liking
  • Oil

For the Dry Rub​

  • Garlic Powder
  • Paprika
  • Cumin - little little bit

Making the Marinade​

Cook the tomato paste to take out some of the raw taste and to enhance the flavor

Roast and de-skin the red pepper, can also leave the skin on

  • If you gona deskin, roast the pepper till it charred black black and put it in a bowl and cover in saran wrap to steam and loose out the skin. after a while remove plastic, take out seeds and rub off the skin
  • if you dont wanna deskin just make the pepper black black, cut it remove the seed and throw in blender

Add in all the ingredients to a blender and pulse it till it is a smooth and slightly chunky texture. I like to quarter the onion to help the blender a bit.

Making the Dry Rub​

Dont gotta make it special just throw the spice on the chicken

What to do​

  1. Prep the chicken however you want to cook it, cut in quarters, spatchcocked, halfs, whatever. Then salt the chicken, and let it sit for an hour or so.
    (I prefer to Half the chicken and dry brine itovernight uncovered in the fridge. Lets salt gets into the meat fully so whole thing get taste when you eat.)

  2. Take the salted/brined chicken and throw it into a bowl. Throw on a bit of oil and massage it around the chicken, then dash the dry rub onto the chicken and give the chicken a nice full body massage. All the chicken better change color or else you didnt massage it well enough.

  3. After massaging the chickn take your marinade and throw it alll on the chicken and give the chicken another amazing massage. I also like to use a spoon and push it in under the skin then fill under the skin with the marinade as well. Then Let it sit in the marinade for a couple hours or overnight if you can. Dont let it go more than 1.5 days in the marinade or else it will ruin the texture of the chicken and you will be VERY SAD. Thing will turn mushy and you willl cry

  4. When it is time to cook, take out the chicken from the marinade and scrape off as much of the marinade from the chicken as you can. Just use you hand to do it. DO NOT throw away any marinade, were gonna cook it down a buit to get rid of the corruption and its then gonna get used to rub on the chicken as its cooking to make flavor.

  5. Add in the reserved marinade to a pot and reduce it down by around half. When its done add in some butter(not too much or the sauce will split and be too oily) and mix it in, taste and adjust to your liking.

  • For peri peri i typically taste for brightness and just overall taste nice
  1. go cook the chicken now, bbq is the best way but you can also do it in the oven.

BBQ the chicken​

  • Start it skin side up, at a medium to low heat for around 30 min or until you see the skin start to dry and the whole chicken starts to firm up.
  • 0When the skin looks dry you can flip it onto the skin side and let it cook, keep the temp the same medium to low, or you can lower it slightly so its closer to a low flame.
  • When it is skin side down the chicken will release itself from the grill, DO NOT force move it or the skin will rip and youll cry hard hard. Once the skin releases and youre happy with the color, give it a basting with the cooked marinade on the bottom side then flip, and baste the top.
  • Probe the chicken after you dont cook the skin side and see what the temp is. When probing make sure the temp you are reading is the from MIDDLE of the part you are probing, not the bone and not the outer edge of the meat.
  • Now get the chicken to temp flipping it every few minutes and basting the chicken with the cooked marinade.
  • When its up to temp (I take it to around 170F) take it off and put it in a tray or dish or something and cover it and let it rest for around 10-15 min, then chop em up and eat it

My tip for you​

  • When temping chicken probe the middle of the part you are temping, i typically temp the breast cause by the time the breast is cooked the thigs are alrady done.
  • Dont start basting the chicken too early with the cooked marinade bacsue itll start getting too charred and just start burning. Start basting after you have the skin side charred to your liking

OVEN the chicken​

me nah remember how lol. If i were to do it now, 400F for around 30 minutes covered, then uncover and cook until the chicken is cooked up to temp. After its cooked throw it under the broiler for around 5min or until the chicken is charred and has a nice color to it. Also dont forget to open the oven and brush the sauce on the chicken.

One tip, you can add in the drippings from the chicken as it cooks to the sauce and add it into the sauce or just brush it straight back onto the chicken.